This is great as a topping for Eggs Benedict (you can also try Refried Beans with Chorizo). The spinach elevates the onions to another level.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cups sliced Spanish onions
- Salt to taste
- 1 tablespoon sugar
- Freshly ground pepper to taste
- About 10 cups packed baby spinach
Heat oil and butter in a large skillet over medium heat until butter sizzles. Add onions and salt and sauté for 3 minutes or until onions start to soften. Sprinkle in sugar, turn heat to medium-low and continue to cook, stirring occasionally, until onions are very soft and golden brown (about 25 minutes). Stir in spinach and cook until wilted. Season with salt and pepper to taste. Serves 12.